In the bowl of a stand mixer, combine all of the ingredients except for the vanilla and egg whites.

With the mixer running, add the egg whites and vanilla and mix until the dough comes together into a ball.

Remove the dough from the bowl and shape into a flat disk about 1 ¼” thick if you are going to use a cookie cutter or into a log if you are going to slice and bake. Either way, wrap the dough disk or log in plastic wrap and refrigerate for at least an hour.

Once the dough is chilled, preheat oven to 375°F. If you are using a cookie cutter, roll out the dough between 2 pieces of parchment paper into about a 9” circle, cut each cookie with the cookie cutter and place onto a baking sheet lined with parchment. If you have a log, slice cookies to be about ¼” thick and place on cookie sheet.

Bake for 12 minutes, remove from oven and cool on a cooling rack. Once cool, dust with some sifted confectioner’s sugar.

1. In a large sauce pan or frying pan, add coconut oil and melt on low. Next add in chocolate stirring so as not to burn, then pour in honey and mix very well until ingredients are thoroughly combined.

2. While these are melting, lay a sheet of parchment paper on a baking sheet, then sprinkle with nuts and dried fruit. Try to confine it to a 6 in x 6 in or so area (you'll be pouring chocolate over this. You can also skip this step and add nuts/fruit at the end. )

3. Add coffee and Garam Masala to the chocolate and stir.

4. Pour the mixture over your nut/fruit sprinkle making sure there are no holes or gaps. You can spread it all around a bit with a spatula. If you didn't add nuts/fruit to the pan first, just pour chocolate into a sheet, then sprinkle with nut/fruit mixture.

5. I like to sprinkle everything with a coating of coconut sugar at the end if chocolate it still bitter.

6. Freeze for a few hours, then break into pieces for serving. Store in freezer when not eating.

Strawberry Masala Jam

1. Begin by chopping the berries into a small dice. Toss with sugar and let sit for 20 minutes to a few hours.

2. Pour the berries + sugar into a pan on the stovetop and bring to medium-high heat, stirring regularly. Add lemon and spice.

3. The berries will cook down so continue to stir and bring to a boil. Cook for 20-40 minutes. To test, pour a little on a spoon and drag your finger through it. If it doesn't fall back onto itself, it's done, if it does, continue to reduce. Your jam should thicken, and if desired, you can use a potato masher or fork to break the berries down even further as they cook.

4. Once reduced/thickened, add to a glass jar and let cool slightly before covering. Refrigerate and enjoy on toast, crackers, pastries, even burgers or roasted meats as a glaze! You'll be amazed at how good this flavor combo can be.

4. Scoop onto a baking sheet covered in parchment paper or greased well, by the tablespoon.

5. Bake for 25 minutes.

6. While scones are cooling, add coconut butter to a small pan, then slowly add maple and almond milk until a thick, but still runny icing is formed. You can drizzle or pipe this over the scones before serving.

1. Start by pitting your dates, and placing a pan of water (about 3 cups) on to boil.

2. When water is boiling, pour carefully into a bowl with the dates and soak for one hour.

3. To make the crust, preheat oven to 350, and mix almond flour, coconut sugar, and baking powder in a medium sized bowl.

4. Melt 1 tbsp ghee on the stove, and pour into a small bowl. Mix egg into ghee, add vanilla, then pour the wet mix into the flour bowl.

5. Combine well until a sticky dough forms.

6. With your hands, form a dough ball, and place on a piece of parchment paper, and flatten like a pizza.

7. Roll out until the crust is even in thickness, about 10 inches across in size.

8. Bake on parchment paper (on a baking sheet) for 15 minutes. Set to cool.

9. Take your soaked dates, plus 2 tbsp water and blend until a paste forms in a small food processor.

10. Carefully spread the paste onto the crust, in a rectangular shape. You can trim the edges (from where it was a circle) with a knife to create a rectangular crust. They are tasty, so you can snack on those edges while making the rest ;)

11. Once the paste has been spread evenly across the crust, take pecans and fry over medium low heat in a tbsp of ghee. Sprinkle in 2 tsp Garam Masala, then drizzle in 2 tbsp honey.

12. Flip to coat and let cook for about a minute, careful not to burn. Turn off heat, allow to slightly cool, then carefully place pecans on the paste, carefully pressing. Once you have covered the paste in pecans, refrigerate to help set, then cut into 12 bars. You can freeze these to thicken the paste up a bit, or serve a little ooey gooey.

5. Toss in raisins and chopped pistachios and form a ball of dough. It may feel a little sticky, but thats okay.

6. Break dough off into small handfuls and roll into a ball. Place onto baking sheet and press down to create the shape of the bun, as these will not rise.

7. Bake for 30 minutes, until done.

8. To ice these, simply melt coconut oil and honey in a small sauce pan, mixing well. Drizzle atop buns, then sprinkle with chopped fruit and nuts. Pour an additional drizzle over the topping to secure more.